CN100998422A - Method for producing liquor egg product using non-thermal sterilization technology - Google Patents
Method for producing liquor egg product using non-thermal sterilization technology Download PDFInfo
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- CN100998422A CN100998422A CNA2006101560167A CN200610156016A CN100998422A CN 100998422 A CN100998422 A CN 100998422A CN A2006101560167 A CNA2006101560167 A CN A2006101560167A CN 200610156016 A CN200610156016 A CN 200610156016A CN 100998422 A CN100998422 A CN 100998422A
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Abstract
A method for preparing liquid-state egg food by non-heat sterilizing technique to elongate its cold storage period to 3 weeks includes such steps as degassing, ultrafiltering for desalting, sterilizing by high-voltage pulse electric field and adding lysozyme, and aseptic bottling.
Description
Technical field
The present invention relates to the production of liquor egg product, be specifically related to liquor egg product behind the degassing and ultrafiltration desalination pretreating process, adopt high-pressure pulse electric cold sterilization technology and the micro-lysozyme liquid towards egg of interpolation to carry out sterilization, aseptic canning gets liquor egg product, belongs to the Food Engineering Development field.
Background technology
Liquor egg product refers to fresh hen egg through the liquid egg and other the various goods that contain liquid egg that shell, processing such as sterilization, packing are made after handling, because of its have convenient, healthy, be convenient to advantage such as transportation, become the main developing direction of egg products.At present, based on the consideration of food hygiene and secure context, a lot of countries have not allowed the egg of bakery and confectionery use band shell and have replaced with the sterilization liquor egg product.But the sterilization of liquor egg product is a difficult problem always, is 62～64 ℃ because albumen heat is coagulated temperature, and it is 68～71.15 ℃ that yolk heat is coagulated temperature, so should kill the microorganism in the liquid egg, liquid egg is not solidified be unusual difficulty.At present, the consumption of the egg of China mainly still based on edible fresh hen egg, comprises the used egg of cake, also is to adopt fresh hen egg processing, because of fresh hen egg is unhygienic, easily brings a lot of bacteriums in process, influences food quality.
The conventional production methods of liquid egg mainly adopts the pasteurize (U.S., 60 ℃, 3.5min), but the temperature and time of pasteurize is difficult to control, it is poor that temperature is crossed low bactericidal effect, otherwise not only protein coagulation forms the mucous membrane blocking pipe at heat-exchanger surface, but also can influence the functional characters such as foaming characteristic of liquid egg.Therefore seek the method that a kind of non-thermal sterilization technology that can effectively kill various microorganisms in the liquid egg is produced liquor egg product, replace traditional pasteurize to be very important.
Summary of the invention
The purpose of this invention is to provide a kind of method that adopts non-thermal sterilization technology to produce liquor egg product, for the production of high-quality liquor egg product develop a power consumption less, efficient is high and can keep the new way of nutrition, color and luster and function in the liquid egg more in good condition, solves the problem that liquor egg product traditional hot process for sterilizing influences product quality.
Technical scheme of the present invention: described a kind of method that adopts non-thermal sterilization technology to produce liquor egg product, at first the liquid towards egg outgases and ultrafiltration desalination preliminary treatment, adopt high-pressure pulse electric to handle liquid egg then, add micro-lysozyme again, aseptic canning gets liquor egg product, is specifically related to following process conditions:
The pretreating process of liquid egg:
The undamaged egg of eggshell is immersed in the 10-30 ℃ of warm water and cleans on inspection, clean eggshell with the 50-200mg/L chlorine water again, beat eggs and stir after drying under the room temperature, liquid egg vacuum or ultrasonic degas 5-20 minute, and the milipore filter of holding back to 1000-5000 with relative molecular mass carries out ultrafiltration desalting processing, electrical conductivity
Can reduce 0.1-0.3sm
-1
The high-pressure pulse electric treatment process of liquid egg:
Liquid egg adopts high field intensity, low frequency, long-time, heavy dose of high-voltage pulse tupe behind pretreating process, being specially liquid egg is 20-60kV/cm by field intensity, and frequency is that the high-pressure pulse electric of 10-500Hz is handled 100-2000 μ s.High-pressure pulse electric system water-bath temperature control is controlled in 5-10 ℃ the temperature rise of entire process process;
Add lysozyme and aseptic canning technology:
Liquid egg adds the 20-200IU/mL lysozyme after high-pressure pulse electric is handled, aseptic canning gets liquor egg product.
The liquor egg product of handling comprises egg pulp, protein liquid, and egg yolk liquid, and other contains the goods of liquid egg.
The treatment system of the high-pressure pulse electric equipment that is adopted is static treatment system or continous processing system, and the structure of the process chamber of continous processing system is for being total to a formula or coaxial-type.
The pretreated degasification technique of liquid egg of the present invention, particular content relates to the use vacuum or ultrasonic wave liquid towards egg outgases, the air of liquid egg inside is deviate from, prevent in follow-up high-voltage pulse processing procedure because bubble produces spark phenomenon, high-voltage pulse can't be loaded, even breakdown electrode.
The pretreated ultrafiltration desalinating process of liquid egg of the present invention, particular content relates to use milipore filter liquid towards egg and carries out hyperfiltration treatment, and additional deionized water is kept liquid egg constant volume, thereby reduce the electrical conductivity of liquid egg, reduce follow-up high-pressure pulse electric and handle the chance that produces spark, improve the bactericidal effect of high-pressure pulse electric.Milipore filter can adopt inorganic ceramic membrane, organosilicon/polyamide 6 amine film, organic PS membrane, organic poly (ether sulfone) film, organic poly (arylene ether nitrile) ketone film, organic polyvinyl alcohol film, organic sulfonated polysulfone membrane, organic CAM etc.
The high-pressure pulse electric tupe of liquid egg of the present invention, it is a kind of high viscosity that particular content relates to liquid egg, high protein content, high conductivity, the Special food matrix that easily is influenced by heat, general high-pressure pulse electric treatment conditions and parameter are difficult to be suitable for, microorganism is necessary for killing wherein for higher electric-field intensity and heavy dose of processing, but under high field intensity, if the higher meeting of frequency makes liquid egg moment processing intensity excessive, temperature rises sharply and solidifies, so the present invention adopts high field intensity, low frequency is by increasing long-time heavy dose of effect of handling that cycle-index reaches high-pressure pulse electric.
The micro-lysozyme technology of interpolation of the present invention; the high-pressure pulse electric processing that particular content relates to long-time heavy dose can make lysozyme part inactivation in the liquid egg; destroyed the natural protective agent in the liquor egg product; and the main effective object of lysozyme is the difficult gram-positive bacteria that kills of high-pressure pulse electric, adds micro-lysozyme and can improve killing effect to microorganism.
Beneficial effect of the present invention:
1. the processing time weak point consumes energy and lacks the efficient height.
Adopt the high-pressure pulse electric technology, can make the cell membrane and the cell membrane potential confusion of microbial cell in the processed liquid egg in moment, make it that irreversible breaking take place, cause the cell metabolism disorder, the essential component of growing in the cell flows out, thereby make especially Escherichia coli of microorganism, Gram-negative bacteria death such as salmonella, the micro-lysozyme that adds can replenish owing to naturally occurring lysozyme in the liquid egg of long-time heavy dose of high-pressure pulse electric passivation, thereby collaborative high-pressure pulse electric effectively kills Bacillus subtillis, gram-positive bacterias such as staphylococcus aureus.
2. the effect microbe species is wide, and bactericidal effect is good
After high-pressure pulse electric and the micro-lysozyme associated treatment, Escherichia coli, salmonella descend 5 more than the logarithm in the liquid egg, staphylococcus aureus and Bacillus subtillis descend 4 more than the logarithm, and this production technology all has bactericidal effect preferably to Gram-negative bacteria, gram-positive bacteria.
3. the processing procedure temperature rise is minimum, can keep liquid egg color and luster, function to greatest extent.
After high-pressure pulse electric and the micro-lysozyme associated treatment, functional characters such as the color and luster of liquid egg, foaming characteristic, foam stability, emulsifying capacity and emulsion stability remain intact.
Description of drawings
Fig. 1 high-pressure pulse electric is handled the bactericidal effect to the liquid egg of inoculation different microorganisms.
Fig. 2 high-pressure pulse electric is handled the back and is added the bactericidal effect of lysozyme to the liquid egg of inoculation different microorganisms.
Fig. 3 high-pressure pulse electric is handled the influence of liquid towards egg foaming characteristic (FC), foam stability (FS), emulsifying capacity (EC) and emulsion stability functional characters such as (ES).
The specific embodiment
Embodiment 1
The undamaged egg of eggshell is immersed in 30 ℃ of warm water and cleans on inspection, clean eggshell with 30 ℃ 50mg/L chlorine water again, beat eggs after drying under the room temperature and aseptic collection liquid eggs, stir and obtain pending liquid egg, liquid egg vacuum outgas 10 minutes, and to hold back with relative molecular mass be that 3000 milipore filter carries out the ultrafiltration desalting processing, and electrical conductivity reduces 0.15sm
-1After field intensity is 40kV/cm
-1, frequency is to add 50IU/mL trace lysozyme after the high-pressure pulse electric of 100Hz is handled 1600s, aseptic canning gets liquor egg product.
Fig. 1 has shown the bactericidal effect of high-pressure pulse electric processing to the liquid egg of inoculation different microorganisms.As figure, with increasing action time, microbial numbers constantly descends, and Escherichia coli, salmonella, staphylococcus aureus and Bacillus subtillis total bacteria count have reduced by 4.9,5.4,3.8 and 1.2 logarithm value respectively in the liquid egg.
Fig. 2 has shown the bactericidal effect of high-pressure pulse electric processing back interpolation lysozyme to the liquid egg of inoculation different microorganisms.Add lysozyme after high-pressure pulse electric is handled, Escherichia coli, salmonella, staphylococcus aureus and Bacillus subtillis total bacteria count have reduced by 5.3,6.4,4.7 and 4.2 logarithm value respectively in the liquid egg.
Fig. 3 has shown the influence of high-pressure pulse electric processing liquid towards egg foaming characteristic (FC), foam stability (FS), emulsifying capacity (EC) and emulsion stability functional characters such as (ES).Wherein, the liquid egg that the PEF representative is handled through high-pressure pulse electric, its various functional characters and former liquid eggs almost do not have difference.Yet, to compare with fresh liquid eggs, pasteurize can influence the foaming characteristic (FC) and the foam stability (FS) of liquid eggs, and both descend 19.4% and 21% respectively.As seen, PEF can well keep the functional character of liquid egg.
The influence that high-pressure pulse electric is handled liquid towards egg color and luster sees Table 1.
Table 1 high-pressure pulse electric is handled the influence of liquid towards egg color and luster
| Title | L | a | b |
| Former state high-pressure door impulse electric field is handled sample (40kV, 1600 μ s) the pasteurize sample (60 ℃, 3.5min) | 56.82±0.07 56.50±0.59 53.73±0.70 | 11.54± 11.61± 0.61 14.02±0.41 | 59.61± 59.3±0.92 54.92±0.80 |
Table 1 has shown the influence of high-pressure pulse electric processing liquid towards egg color and luster.Compare with fresh liquid egg, L value, a value and the b value of the liquid egg sample of pasteurize change-5.4%, 21.5% and 7.8% respectively, and the instant heating sterilization has caused liquid egg color to red transformation, the color and luster deepening.This illustrates that browning reaction has taken place liquid egg in heat-sterilization process.The sample that high-pressure pulse electric is handled is compared with former state, and L value, a value and b value be no change almost, illustrates that the color and luster of high-pressure pulse electric processing liquid towards egg does not make significant difference.
Embodiment 2
The undamaged egg of eggshell is immersed in 10 ℃ of warm water and cleans on inspection, clean eggshell with 10 ℃ 200mg/L chlorine water again, beat eggs after drying under the room temperature and aseptic collection liquid eggs, stir and obtain pending liquid egg, it is 400W ultrasonic degas 20 minutes that liquid egg adopts power, and to hold back with relative molecular mass be that 5000 milipore filter carries out the ultrafiltration desalting processing, and electrical conductivity reduces 0.3sm
-1After field intensity is 60kV/cm
-1, frequency is to add 20IU/mL trace lysozyme after the high-pressure pulse electric of 10Hz is handled 200s, aseptic canning gets liquor egg product.
Embodiment 3
The undamaged egg of eggshell is immersed in 20 ℃ of warm water and cleans on inspection, clean eggshell with 20 ℃ 100mg/L chlorine water again, beat eggs after drying under the room temperature and aseptic collection liquid eggs, stir and obtain pending liquid egg, it is vacuum outgas 5 minutes that liquid egg adopts power, and to hold back with relative molecular mass be that 1000 milipore filter carries out the ultrafiltration desalting processing, and electrical conductivity reduces 0.1sm
-1After field intensity is 20kV/cm
-1, frequency is to add 200IU/mL trace lysozyme after the high-pressure pulse electric of 500Hz is handled 1000s, aseptic canning gets liquor egg product.
Claims (3)
1. method that adopts non-thermal sterilization technology to produce liquor egg product, it is characterized in that at first the liquid towards egg outgases and ultrafiltration desalination preliminary treatment, adopt high-pressure pulse electric to handle liquid egg then, add micro-lysozyme again, aseptic canning gets liquor egg product, and technology is:
(1) pretreating process:
A) the undamaged egg of eggshell is immersed in the 10-30 ℃ of warm water and cleans, and cleans eggshell with the 50-200mg/L chlorine water again;
B) beat eggs and stir, vacuum outgas or ultrasonic degas mode are adopted in liquid egg degassing 5-20 minute;
C) milipore filter of holding back to 1000-5000 with relative molecular mass carries out the ultrafiltration desalting processing, and electrical conductivity can reduce 0.1-0.3sm
-1
(2) high-pressure pulse electric treatment process:
A) adopting field intensity is 20-60kV/cm, and pulse frequency is that the high-pressure pulse electric of 10-500Hz is handled 100-2000 μ s;
B) high-pressure pulse electric system water-bath temperature control is controlled in 5-10 ℃ the temperature rise of entire process process;
(3) add lysozyme technology:
Add lysozyme in the liquid egg after high-pressure pulse electric is handled, the addition of lysozyme is 20-200IU/mL;
(4) aseptic canning technology: the liquor egg product after the processing adopts aseptic canning.
2. method according to claim 1 is characterized in that the liquor egg product of handling comprises egg pulp, protein liquid, and egg yolk liquid, and other contains the goods of liquid egg.
3. method according to claim 1 is characterized in that the treatment system of the high-pressure pulse electric equipment that adopted is static treatment system or continous processing system, and the structure of the process chamber of continous processing system is a formula or coaxial-type altogether.
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| EP2674033A1 (en) * | 2012-06-11 | 2013-12-18 | Deutsches Institut für Lebensmitteltechnik e.V. | Process for producing a composition containing active follistatin |
| EP2883461A1 (en) * | 2013-12-11 | 2015-06-17 | Deutsches Institut für Lebensmitteltechnik e.V. | Process for producing active follistatin |
| CN107712677A (en) * | 2017-10-09 | 2018-02-23 | 天津科技大学 | A kind of preparation method and system of the raw birds, beasts and eggs of low cholesterol high nutrition long storage life |
| CN109619447A (en) * | 2018-11-16 | 2019-04-16 | 江苏大学 | A kind of egg liquid and its microwave sterilization method |
| CN111480803A (en) * | 2020-04-20 | 2020-08-04 | 华中农业大学 | Preparation method of high-emulsibility sterilized egg yolk liquid |
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| US6660321B2 (en) * | 2001-06-27 | 2003-12-09 | Cargill, Incorporated | Frozen concentrated liquid whole egg and method of making same |
| US6759076B2 (en) * | 2001-09-24 | 2004-07-06 | Cargill, Inc. | Continuous process for production of scrambled eggs |
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| US8815320B2 (en) | 2012-06-11 | 2014-08-26 | Myos Corporation | Process for producing a composition containing active follistatin |
| CN102940125B (en) * | 2012-12-07 | 2014-11-05 | 东北农业大学 | Method for preparing high foamability soy protein |
| CN102940125A (en) * | 2012-12-07 | 2013-02-27 | 东北农业大学 | Method for preparing high foamability soy protein |
| EP2883461A1 (en) * | 2013-12-11 | 2015-06-17 | Deutsches Institut für Lebensmitteltechnik e.V. | Process for producing active follistatin |
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| CN109619447B (en) * | 2018-11-16 | 2022-08-23 | 江苏大学 | Egg liquid and microwave sterilization method thereof |
| CN111480803A (en) * | 2020-04-20 | 2020-08-04 | 华中农业大学 | Preparation method of high-emulsibility sterilized egg yolk liquid |
| CN111480803B (en) * | 2020-04-20 | 2022-06-28 | 华中农业大学 | Preparation method of high-emulsibility sterilized egg yolk liquid |
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